Lamb Shank Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat some oil and brown the lamb shanks on all sides.
• STEP 2.Remove the lamb shanks from the pot and set aside.
• STEP 3.In the same pot, sauté onions, carrots, and celery until they start to soften.
• STEP 4.Add garlic, thyme, and bay leaves to the pot and cook for another minute.
• STEP 5.Return the lamb shanks to the pot and pour in enough water or broth to cover them.
• STEP 6.Bring the soup to a boil, then reduce the heat and let it simmer for about 2-3 hours, or until the lamb is tender.
• STEP 7.Skim off any impurities that rise to the surface of the soup.
• STEP 8.Remove the lamb shanks from the pot and shred the meat, discarding the bones and excess fat.
• STEP 9.Return the shredded meat to the pot and season the soup with salt and pepper to taste.
• STEP 10.Serve the lamb shank soup hot, garnished with fresh herbs if desired.

Cooking Tips

• For extra flavor, you can sear the lamb shanks in a hot skillet before adding them to the pot.
• If you prefer a thicker soup, you can add some cooked barley or potatoes to the pot.
• This soup tastes even better the next day, so you can make it ahead of time and reheat it when ready to serve.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the lamb shank soup with crusty bread or a side salad for a complete meal.